Preheating and other miscellaneous questions
I'm about begin, yet again, to make my sourdough bread. I feel an aura of peace around me ;-D that I will have great success! I've read in many places to preheat the oven for about 30-40 minutes (again contrary to what S John says) with the bread stone in the oven. So what is the easiest way to get the bread on to the stone when it's time? I've read I could put it on the back of a cookie sheet. Should the sheet have cornstarch on it or something else? Is there another, easier, method? Can I just use my hands? Gently, of course. Oh, and should I put the cornstarch on the bread stone before I preheat it? Think that's it for now.